Delish Desserts: Decadent Chocolate Cake

INGREDIENTS:

Cake:

*2 1/2 cups sweet brown rice flour

*2 cups brown rice flour

*1 1/2 cup cocoa

*3 cups sugar

*6 teaspoons xanthan gum

*1 1/2 teaspoons baking soda

*3 cups water

*15 Tablespoons cooking oil

*3 Tablespoons vinegar

*3 tablespoons vanilla extract

*3 eggs

Filling:

*12-16 oz frozen raspberries (or strawberries, blackberries, etc)

*1/4 cup sugar

*2 Tablespoons lemon juice

*1 Tablespoon corn starch

Frosting:

*1 package 8 oz cream cheese, softened

*3 cups powdered sugar

*1/4 cup cocoa powder

*3 Tablespoons butter, softened

*1 teaspoon vanilla extract

DIRECTIONS:

Prepare 9 X 13 in. pan. Place a few drops vegetable oil in bottom of pan; coat entire pan (bottom and sides) with oil. Dust pan with flour, enough to lightly coat pan. Trace bottom of pan on parchment paper. Cut and place in bottom of pan. Set aside. In large bowl, combine dry ingredients for cake; mix well. In a second bowl, combine wet ingredients for cake; mix well. Add wet ingredients to dry ingredients. Beat together until smooth. Pour half the batter in the pan. Bake at 350 for 30 -32 minutes or until toothpick comes out clean. Once first layer of cake has cooled, remove from pan. Prepare pan for second half of batter by oiling and dusting with flour. Pour remaining batter in pan. Decreasing cooking time by about one minute. Once second layer of cake has cooled, remove from pan (do not place on top of first layer just yet). In a small sauce pan, combine all ingredients for filling. Place over medium-high heat. Bring to a boil. Allow to boil for 3 - 5 minutes. Remove from heat and allow to cool. Cover top of first layer of cake with raspberry filling. Place second layer of cake on top of first layer. After cakes and filling have completely cooled, begin frosting. Combine all frosting ingredients in a medium mixing bowl; beat until smooth and fluffy. Frost top and sides of cake.

*To add to the presentation of the cake, I covered the sides of the cake in chocolate shavings. To do this, I placed a brick of chocolate on my counter over night in order to soften. I then used a vegetable peeler to create the shavings. Depending on direction and pressure, you can create gorgeous chocolate curls.
**The car on top is meltable chocolate which I painted by hand (didn't have time to search for a chocolate mold... which would have produced a cheesy looking car, anyway).

Delish Desserts: Red Velvet Cupcakes

Ingredients:
1 box GF yellow cake mix (and ingredients mix calls for)
2 Tablespoons cocoa powder
1 Tablespoon red food coloring
1 teaspoon vegetable oil

1/2 lb powdered sugar
8 oz cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla

Directions:
Combine cake mix, cocoa powder, food coloring, and oil (and ingredients mix calls for) in large mixing bowl. Line cupcake tin with paper cups. Fill cups 2/3 of the way. Bake at 350 for 18-22 minutes or until inserted toothpick comes out clean. Let cool before frosting.
In medium mixing bowl, beat together sugar, cream cheese, butter, and vanilla. Frost cupcakes generously. Enjoy!

Delish Desserts: Hostess Cupcakes

Ingredients:
*1 box Betty Crocker GF Devil's Food cake mix (and ingredients mix calls for)
*1 can Reddi-Whip
*1 can of frosting (flavor of choice)
*sprinkles (optional, but a must-have for me)

Directions:
Make cupcakes according to directions on box. Allow to FULLY cool. Using butter knife (or similar SKINNY utensil), carve a hole from the top down to the center of the cupcake. Remove enough cake to leave cupcake hallowed out in the center. Stick nozzle of Reddi-Whip straight down into hole and fill until hole is completely full. Frost with frosting of choice. Garnish with sprinkles. Serve IMMEDIATELY.

*If you do not serve immediately after filling with Reddi-Whip, the whipped cream will go flat and add extra moisture to the cake. They will still taste delicious, but they will lack the cream-filled center that makes these similar to Hostess Cupcakes.
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Delish Desserts: Tea Cake

Ingredients:

*1 cup granulated sugar

*1/2 cup butter, softened

*2 eggs

*1 1/2 teaspoon vanilla extract

*1 cup brown rice flour

*1/2 heaping cup sweet brown rice flour

*2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup milk

*1 cup confectioners sugar, sifted

*4 Tablespoons lemon juice

Directions:

Prepare 9 in. spring-form pan. Place a few drops vegetable oil in bottom of pan; coat entire pan with oil. Dust pan with flour, enough to lightly coat pan. Trace bottom of pan on parchment paper. Cut and place in bottom of pan. Set aside. Beat granulated sugar and butter together until light and fluffy. Add eggs one at a time, followed by vanilla. In separate bowl, combine flours, baking powder, and salt. Alternate adding dry ingredients and milk to wet ingredients. Place batter evenly in spring-form pan. Place in oven pre-heated to 350 for 30 minutes or until toothpick comes out clean. In small bowl, combine confectioners sugar with lemon juice. Whisk to form glaze. Once tea cake has cooled, remove from spring-form pan and top with glaze. Dust with confectioners sugar.